Raspberry White Chocolate Cream Nests

Directions

For nests: 

1. cream together butter and sugar. 
2. Add egg yolk and vanilla, followed by cardamon, cup toasted ground hazelnuts, cup shredded coconut and malt barley drink powder; combine well. 
3. Beat egg whites in a small bowl. 
4. Combine remaining ground hazelnuts and shredded coconut in another small bowl. 
5. Roll heaping tablespoonfuls of dough into balls and dip in beaten egg whites and then in hazelnut/coconut mixture. 
6. Place on a greased cookie sheet and using thumb, press small indent in top of each ball. 
7. Cover with plastic wrap and chill for 20 to 30 minutes. 

1. Cream together cream cheese, sugar and salt. 
2. Add egg yolk, vanilla and sour cream. 
3. Once combined, slowly add melted white chocolate. 
4. Remove nests from fridge. 
5. Pipe filling into nests. 
6. Bake at 350 F for 10 to 15 minutes or until filling is set and no longer shiny. 
7. When cool, top with 1/2 teaspoon of raspberry jam.